Knife Skills
To cut into small pieces
Chop
To work sugar and fat together until light and fluffy
Cream
Combine in any way that distributes all ingredients evenly
Mix
Heat until bubbles rise continuously and break on the surface of the liquid
Boil
An amount too small to measure, generally 1/16 of a teaspoon or less. Small enough to hold between your thumb and forefinger
Pinch
To cut food as finely as possible
Mince
To mix ingredients gently by turning one part over another
Fold
To remove or strip off the skin or rind of a fruit or vegetable
Peel
To cook just below the boiling point
Simmer
Small amount of seasoning that is added to food. It is generally between 1/16and 1/8teaspoon•The term is often used for liquid ingredients
Dash
To cut into very small cubes about 1/4"
Dice
Cut fat into the flour with a pastry blender
Cut-In
To work dough to further mix ingredients and develop gluten
Knead
To cook by exposing food to direct radiant heat from above
Broil
Let food stand in a savory, usually acidic, liquid for several hours to tenderize and add flavor
Marinate
Are slicing food items into small, square sticks.
Batonnet
To beat rapidly to introduce air bubbles into the food
Whip
To finely divide food in various sizes by rubbing it on a surface with sharp projections
Grate
To burn or scorch the surface of (something) with sudden, intense heat.
Sear
To cook by vapor produced when water is heated to boiling point
Are thin, even slices of a vegetable or fruit made by squaring off the edges of said veggie or fruit and cutting it into planks and then strips
Julinne
Allowing bread dough to rise or yeast to activate.
Proof
To coat a utensil, such as a baking pan or skillet, with a thin layer of fat or oil.
Grease
To Brown or cook foods in a small amount of fat using low-med heat
Saute
Plunged into boiling water for a brief time to preserve color, texture, and nutritional value or to remove skin from fruits and vegetables
Blanch